Jeff's Miso-Cured Red Snapper
684e4c4c-4ab2-4e60-bd1d-109192f138c9
Spicy Snapper
skill level
Moderate
time
60-120min
servings
4
cost
$
Contributed by : Jeff
A taste of Snapper, Agua Chilies, Avocado Mousse, and Diakon Garnish.
things you'll need.
ingredients
- For the Snapper:
- 1 cup Red Miso with Barley
- 2 Limes (zested and juiced)
- 2 tablespoons New Mexico Red Chilies (chopped)
- 2 Tai Snapper Fillets (skin removed)
- For the Agua Chilies:
- 1 cup English Cucumber (chopped)
- 1 Jalapeno (chopped; remove skin and seeds)
- 1/2 Green Apple (chopped; skin on)
- 1/2 cup Cilantro Leaves
- 2 Limes (Juiced)
- Water (as needed)
- For the Avocado Mousse:
- 2 Avocados (no skin and seed)
- 1 cup Agua Chilies liquid (as needed; to make smooth)
- Salt to taste
- For the Diakon Garnish:
- 1/4 cup Daikon Radish (grated)
- 1 Lime (zested)
- Olive Oil and Salt to taste
- 1 Jalapeno (no seeds; thinly julienned)
- Agua Chilies Liquid
- For the Garlic Chips:
- 1 cup Grapeseed Oil
- 1 Garlic clove (thinly sliced)
- 1 teaspoon fine Olive Oil
kitchenware
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step 1ingredients 1 cup Red Miso with Barley
2 Limes (zested and juiced)
2 tablespoons New Mexico Red Chilies (chopped)
2 Tai Snapper Fillets (skin removed)instructions For the Snapper: Place all ingredients, except snapper into a bowl and mix until combined. On a piece of cheesecloth, roughly 12-inches x12-inches, place one fillet of snapper on the upper portion, leaving room to roll the fish in the cheesecloth. Roll the cheesecloth over the fish, creating a nice package. Smear a thick layer of the miso mix onto the fish, about 3 tablespoons on each side. Then wrap the fish in plastic wrap and set aside for 1 hour. Repeat with the other fillet. -
step 2ingredients 1 cup English Cucumber (chopped)
1 Jalapeno (chopped; remove skin and seeds)
1/2 Green Apple (chopped; skin on)
1/2 cup Cilantro Leaves
2 Limes (Juiced)
Water (as needed)instructions For the Agua Chilies: Place all ingredients in a blender and puree until a paste forms. Add water, if needed to help it along, and keep pulsing until it turns into a liquid. Pass through a fine strainer. The liquid should be a bright green color. Discard the solids and reserve the liquid. -
step 3ingredients 2 Avocados (no skin and seed)
1 cup Agua Chilies liquid (as needed; to make smooth)
Salt to tasteinstructions For the Avocado Mousse: Place avocado meat into a blender and begin to blend, slowly add the agua chilies liquid until a smooth paste forms. Adjust seasoning with salt. -
step 4ingredients 1/4 cup Daikon Radish (grated)
1 Lime (zested)
Olive Oil and Salt to tasteinstructions For the Diakon Garnish: Mix radish with lime juice and olive oil to taste. Adjust seasoning with salt and reserve. -
step 5ingredients 1 Jalapeno (no seeds; thinly julienned)
Agua Chilies Liquidinstructions Combine the jalapeno and agua chilies liquid and allow to marinate. -
step 6ingredients 1 cup Grapeseed Oil
1 Garlic clove (thinly sliced)instructions For the Garlic Chips: In a sauté pan, heat grapeseed oil to 300 degrees. Fry garlic chips until golden brown, transfer to a paper towel and drain oil, season with salt. -
step 7ingredients 1 teaspoon fine Olive Oilinstructions Remove the snapper from the miso cure. Slice into 1/4-inch slices. Smear about 2 tablespoons of avocado puree on the plate, place snapper on top, 5 pieces in a scattered row. Spoon 1 tablespoon of the daikon salad on the plate next to the snapper. Place jalapeno strips on top of each piece of snapper. Drizzle fish with about 1 tablespoon of agua chilies liquid, and garnish each piece with a garlic chip. Drizzle plate with a fine olive oil.
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